Zesty Cook » pine nuts

Roasted Brussel Sprouts w/ Parmesan and Pine Nuts

zesty — Fri, 06 Jan 2012 13:43:22 +0000

Happy Friday! Tis’ the season to roast vegetables and today is no exception. Lately I have been turning into a huge brussel sprout fan and I am loving it. Many years have passed in my life where I never tried a brussel sprout let alone thought about roasting it in the oven.

Well my friends that has all changed. I am on the brussel sprout bandwagon like society is onto chia seeds. Yep that is right. I heart brussels sprouts. Oh wow, did I just say that?

Ok, enough banter, let’s move on. This recipe doesn’t get much easier than this – 6 ingredients and you have a side dish that will make you happy.

Ingredients

Brussel Sprouts, halved
Drizzle of Olive oil
Parmesan Cheese, grated
Pine nuts
Salt & Pepper

Method

Preheat oven to 400 Degrees F.
Line a cookie sheet with parchment paper and lay out the brussel sprouts, season with salt and pepper and drizzle the olive oil.
Toss and roast
In a small dry pan over medium heat, add the pine nuts to toast them for extra flavor
After the brussels are tender ( about 30 minutes) remove from the oven, add the grated Parmesan cheese and pine nuts. Toss together.
ENJOY!

Zesty Tip: When you are buying brussel sprouts, make sure you hunt for the firm ones with a tight outer leave. I find these are the freshest and best for roasting.

A simple dish that goes with anything. It works as a side dish, an evening snack or for some – maybe even a main course.

Have a great Friday wherever you may be and a nice weekend.

Take care

zesty

Brussel Sprouts Roasted with Plums, Maple Glaze and Pine Nuts

zesty — Fri, 21 Oct 2011 12:00:12 +0000

Make this for thanksgiving!

Ok sorry for starting off a little on the blunt side but seriously – you need to make this for your family and yourself. As a special request post today I am bringing you the brussel sprout recipe from our thanksgiving feast that so many of you emailed about and are dying to try.

Not everyone loves brussel sprouts, not everyone is a big fan of plums but put these two together with the crunch of a pine nut and the sweetness of a maple glaze and I honestly think nothing else matters. The texture and flavor profile in this dish is stunning. Can you believe I said stunning? Yeah I guess you are right…. I am a bit of a flake at times so it is not that uncommon.

Enough horsing around here, I am going to give you the recipe, show you a couple of pictures and almost twist your arm to try this recipe. You will NOT be disappointed. I Promise.

Ingredients

Brussel sprouts – 1 1/2 pounds, similar sizes if able.
Olive oil – 2 Tbsp.
Salt – 1/2 Tsp.
Fresh ground black pepper – 1 Tsp.
Cayenne pepper, ground, 1/4 Tsp.
Plums – 3/4 lb,
4 Tsp. pine nuts
1/3 Cup maple syrup

Method

Preheat oven to 400 F
Clean, prep and half brussel sprouts. Remove loose leaves, cut through stem to half larger sprouts, and cut a cross into the stem of the larger sprouts. This should allow the different part of the sprouts to cook at the same rate.
Coat well with olive oil then add salt as well as pepper and cayenne as desired.
Roast in preheated oven for about15 minutes. This will vary slightly with the average size of the sprouts.
During the initial roasting slice ripe plums into wedges and remove pits. Try to keep the wedges about the same size of the brussel sprouts.
Toast pine nuts in a dry pan till slightly brown and aromatic.
Reserve 1 tsp pine nuts and grind or mash the remaining into a paste. A mechanical girder will work, but avoid a used coffee grinder. A mortar and pestle will work best.
After 15 minutes add to the plums to the partially cooked brussel sprouts and mix before returning to the oven for a further 15 minutes.
Heat the maple syrup to a slow boils and add the paste of pine nuts and mix.
Pour syrup over roasted plums and sprouts and mix well.
Serve warm
ENJOY!

Zesty Tip: Proportions can be changed or altered with ease depending on what is available and if you do not have maple you could substitute honey and the same goes for the pine nuts. Use what you have on hand.

So there you have it… a must try with brussel sprouts for your next holiday dinner, your next week night dinner, maybe a snack on Saturday night, or just something you make and let me know how it turned out. I am excited for you guys to try this because I am confident you will love it. Have a great weekend and a super Friday. Talk to you on Monday.

Take care

zesty

Honey Nut Brussel Sprouts

zesty — Mon, 17 Jan 2011 13:00:53 +0000

Well you know that I have somewhat of an addiction to honey…. right? It is OK though. It does make everything taste slightly better and is a great natural sweetener. For today’s recipe, it really could not get any easier. I start by taking a very healthy vegetable which really needs some flavor help if you ask me and that is what we do.

These simple ingredients and the power of the oven translate these bland boring brussel sprouts into the star of the meal.

Wanna hear how?

Ingredients

2 Cups Brussels Sprouts ( left whole)
1 Tbsp. Olive oil
2 Tbsp. Honey
1 Tsp. Crushed Garlic
1/2 Cup Vegetable stock
2 Tbsp. Balsamic Vinegar
1/4 Cup Pine nuts
Salt
Pepper

Method

Preheat oven to 400 Degrees F.
In a bowl, add Brussels sprouts and coat with olive oil and salt and pepper.
Line cookie sheet with parchment paper and spread Brussels sprouts out evenly to prepare for roasting.
Roast until almost done, about 20-25 minutes. With 5 minutes left to roast add the pine nuts on the pan as well to brown
In a small sauce pan, add vegetable stock, garlic, balsamic and bring to a gentle boil. Then turn to simmer and let reduce. Add honey and continue to let it reduce for 10-15 minutes.
Once the Brussels sprouts are fully roasted, remove the pan from the oven and pour the honey balsamic mixture on top. Toss to coat evenly and serve.
ENJOY!

Zesty Tip: The use of vegetable stock is a great way to infuse flavor as well as create the balancing liquid for the sauce. If you do not have vegetable stock you could simply use water or even apple juice. Apple juice would add another layer of flavor to the sprouts but still should work.

So Monday is here and another week set to begin. It is very cold here this morning -19 in fact with the windchill which I am not so pleased about. I will have to cover up the lid and keep warm. Have a super start to your week and I will see you Wednesday.

Take care

zesty